These little dark chocolate clusters are one of those treat-or-snack-easy desserts, combining dark chocolate and nutty almonds.
You can keep it simple with our three-ingredient list below, or add your own little twist by stirring in some dried cherries or toasted coconut.
– 1 cup unsalted dry-roasted almond – 6 ounces dark chocolate (60-70%), chopped – Pinch of flaky sea salt
Prepare a 24-cup mini muffin pan with silicone or paper liners. Divide 1 cup of almonds among prepared cups, using about 4 almonds each cup.
In a medium-sized microwave-safe bowl, combine 6 ounces of chocolate. Cook on Medium for 1 minute. Stir until combined. Then microwave in 20-second bursts on Medium until melted.
Divide the chocolate into an approximate 1 teaspoon amount each over almonds. Sprinkle a pinch of salt evenly over. Refrigerate for about 30 minutes or until set.